Description

This Slow Cooker Butter Chicken is the ultimate set-it-and-forget-it dish, bringing rich, restaurant-style Indian flavors to your table with minimal effort. Tender chicken thighs are slow-cooked in a spiced tomato and butter sauce, then finished with cream for a silky, comforting texture. Perfect for weeknights, meal prep, or impressing guests with homemade Indian cuisine, this dish pairs beautifully with fluffy basmati rice and warm naan bread.

Ingredients

• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 16 ounces tomato sauce or passata
• 1 teaspoon ground cumin
• 2 teaspoons garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon granulated sugar or honey
• 2 pounds chicken thighs
• 3 tablespoons unsalted butter, cut into small cubes
• ½ cup heavy whipping cream
• 2 tablespoons fresh parsley, mint, or cilantro for garnish

Preparation Method

In a slow cooker, combine garlic, ginger, tomato sauce, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar. Stir well to blend the flavors. Nestle the chicken thighs into the sauce, ensuring they are fully coated. Scatter the butter cubes over the top, allowing them to slowly melt into the sauce as it cooks.

Cover and cook on HIGH for 1.5 to 2 hours or LOW for 4 to 6 hours, until the chicken is fully tender and reaches an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from the slow cooker and let it cool slightly before cutting into bite-sized pieces. Stir the heavy whipping cream into the sauce, whisking until smooth and well combined. Return the chopped chicken to the sauce, coating it in the rich, buttery mixture.

Serve immediately over warm basmati rice with naan bread on the side. Garnish with fresh herbs for a burst of brightness.

Tips and Conclusion

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stove over medium heat, adding a splash of water or cream if needed to loosen the sauce. Alternatively, microwave in 1-minute intervals, stirring in between.

Spicier Version: Add a pinch of cayenne pepper or increase the chili powder for extra heat.

Dairy-Free Alternative: Substitute heavy cream with coconut cream for a dairy-free option with a subtle coconut note.

Vegetarian Twist: Swap the chicken for paneer or firm tofu, adding it during the last hour of cooking to maintain texture.

Lighter Option: Stir in Greek yogurt instead of heavy cream for a tangy, lighter sauce—add off heat to prevent curdling.

Classic Pairing: Serve with basmati rice and naan for a traditional experience.

Low-Carb Option: Try it with cauliflower rice for a lighter meal.

Side Dish Ideas: Pair with sautéed spinach, roasted cauliflower, or a crisp cucumber salad.

This Slow Cooker Butter Chicken brings the bold flavors of Indian cuisine into your kitchen with ease. The combination of warm spices, rich butter, and creamy tomato sauce makes this dish a favorite for both family dinners and meal prep. Whether you're cooking for a busy weeknight or entertaining guests, this slow-cooked classic is sure to impress. Enjoy with fresh naan and rice to soak up every last bit of the delicious sauce!